We are making Goma Dofu, sesame tofu made from real kuzu starch and sesame paste. The combination of the sesame flavor and gooey kuzu texture is so delicious.
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| Cook Time | 15 minutes |
| Chilling to goma dofu in the fridge is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
500 ml Water 50 g Kuzu Root Starch 100 g White Sesame Paste A sprinkle of Salt
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, pour 500ml (2.11 cups) water into a pot.
- We will use this Yoshino Kuzu, real kuzu root starch powder and white sesame paste.
- Add the kuzu starch and sesame paste.
- Add a sprinkle of salt and stir well with a balloon whisk.
- Using a whisk will help the kuzu starch dissolve completely.
- When it dissolves, turn on the burner. At first, continue to mix with a wooden paddle over high heat.
- After 4 to 5 minutes, it will start to boil. When it begins to thicken, please mix vigorously since the mixture will harden and stick to the bottom.
- The more vigorously you mix, the smoother the texture of goma dofu will be.
- Now, the bottom is starting to harden. Stir the mixture by scraping along the bottom of the pan to prevent it from sticking. The mixture is getting thicker and thicker.
- And now, you need to work really hard. This is where you should reduce the heat to low. If you continue over high heat, it will definitely burn and stick to the bottom.
- The mixture gets really thick compared to the thin liquid at the beginning. Though it’s really thick, you should not be satisfied with this. Mixing vigorously from this point is the key to making delicious goma dofu.
- Now, it’s time to pour the mixture into a container. It is a good idea to fill the container with water and discard it before pouring the mixture in. Wetting the inside of the container will help in removing the goma dofu later.
- Pour the mixture into the container.
- Drop the container several times onto a hard surface to allow the air bubbles to rise to the top. This will tremendously improve the texture.
- The surface of the goma dofu dries out easily so tightly wrap it with plastic wrap. Cover the surface completely with the wrap.
- Let it sit to cool and then place the goma dofu in the fridge until firmed up.
- Now, it’s firmed up enough so let’s put it into a bowl. First, remove the plastic wrap.
- Sometimes it’s difficult to remove the goma dofu from the container. In that case, pour a little water along the edge of the goma dofu to remove it easily. Then, discard the excess water from the container.
- Finally, take out the goma dofu. Place a cutting board onto the container and flip it over.
- Be careful not to drop it on the floor.
- The goma dofu has been successfully removed!
- Next, cut it into 4 pieces. Wetting a knife will help cut it without any trouble.
- For toppings, we propose wasabi soy sauce. Wasabi soy sauce is popular in Japan and it increases the refreshing taste of goma dofu.
Recipe Notes
This cold goma dofu will increase your appetite especially on hot summer days.
Hi. I love goma dofu, but kuzu starch is difficult to find where I live. Is there any good substitute, like corn starch or tapioca starch?
Potato starch, cornstarch, and tapioca starch can all be used as substitutes for kudzu starch, but they all have different textures, so please make one batch of goma dofu and experiment with the type and amount of starch you prefer.😊 Thank you for your question. Good luck in the kitchen❣️